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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Scrore meat lightly on both sides. Rub with salt and pepper. | 2. Melt butter on high in shallow saucepan fitted with lid and brown meat on both sides. Reduce heat. | 3. Add sliced onions and cook until transparent. Add beef stock, scraping up particles on bottom. Add vinegar and remaining spices. | 4. Lower heat to simmer and cook for 2 hours, turning 30 minutes. | 5. Remove steak to platter and keep warm. Strain juices and thicken for gravy. | 6. Serve with mashed potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	2	lb	cut round	1115.2025	0.0	196.2031	30.7361
salt pepper				-	-	-	-
butter	1/2	cup		684.0	31.428	21.372	57.6
onion	2		sliced	88.0	20.548000000000002	2.42	0.22
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
bay leaf	1			-	-	-	-
peppercorn	3			75.57600000000001	0.469	0.1608	8.2276
clove	2			11.508	2.7523	0.2507	0.546

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.